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California avocados are dropping from the trees because of triple digit temperatures that have been common since early July....Meanwhile, imports of Chilean mandarins have increased nearly five-fold during the past six years. Read full story →

Historically, the produce industry gives truck transportation and trucking rates little thought, unless they are having a problem getting their product loaded, or rates are on the rise. Well, both are happening. Read full story →

Archive For The “Health” Category

ORLANDO, FL – Next time you suffer from constipation, you may want to consider grabbing a mango instead of reaching for a fiber supplement, suggests a new Texas A & M University pilot study published in the peer-reviewed journal Molecular Nutrition and Food Research. The researchers found that mango, which contains a combination of polyphenols and fiber, was more effective than an equivalent amount of fiber powder in relieving constipation – a chronic digestive condition that affects an estimated 20 percent of Americans.

“Our findings suggest that mango offers an advantage over fiber supplements because of the bioactive polyphenols contained in mangos that helped reduce markers of inflammation and change the make-up of the microbiome, which includes trillions of bacteria and other microbes living in our digestive track,” said corresponding author Susanne U. Mertens-Talcott, an associate professor in the department of nutrition and food science at Texas A & M University. “Fiber supplements and laxatives may aid in the treatment of constipation, but they may not fully address all symptoms, such as intestinal inflammation.

For the four-week study, 36 adult men and women with chronic constipation were randomly divided into two groups: the mango group ate about 300 grams of mango a day (equivalent to about 2 cups or 1 mango), while the fiber group consumed the equivalent amount of fiber powder into their daily diet (1 teaspoon or 5 grams of dietary psyllium fiber supplement).

Throughout the study, the participants’ food intake was assessed by a food questionnaire to ensure that their eating habits did not change. The food intake analysis revealed that the mango and fiber groups consumed equivalent amounts of calories, carbohydrates, fiber, protein and fat.

Measures of constipation severity were taken at the beginning and end of four weeks, and both the mango and fiber groups improved over the course of the study. However, mangos were found to be more effective in reducing the symptoms of constipation in the participants than fiber alone. Mango supplementation significantly improved constipation status (stool frequency, consistency and shape) and increased short chain fatty acids levels, which indicate improvement of intestinal microbial composition. Mango consumption also helped to reduce certain biomarkers of inflammation.

The researchers conclude that more research is need to determine the mechanism of action involved in the mango protective effect in constipation and which role mango polyphenols may play in supporting the beneficial effects of fiber.

The research was supported in part by funds from the National Mango Board.

About the National Mango Board

The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The board’s vision, to bring the world’s love of mangos to the U.S., was designed to drive awareness and consumption of fresh mangos in the U.S. marketplace. One cup of the superfruit mango contains 100 calories, 100 pecent of daily vitamin C, 35 percent of daily vitamin A, 12 percent of daily fiber, and an amazing source of tropical flavor.

Watsonville, CA – According to the USDA and the Federal Food and Drug Administration (FDA) sampling data, 99 percent of residues on fruits and vegetables, when present at all, are well below safety levels set by the Environmental Protection Agency.

FDA sampling shows that 50 percent of the foods sampled had no detectable residues at all. “In light of today’s “dirty dozen” list release, both government reports are good news for consumers and show that the “list” author’s contentions about residues and “dirty” produce are unfounded, unsupportable and, in fact, may be harming public health efforts to improve the diets of Americans,” says Teresa Thorne, Executive Director of the Alliance for Food and Farming.

Thorne says peer reviewed research published in Nutrition Today shows that inaccurate statements regarding “high” residues associated with the annual “dirty dozen” release resulted in low income consumers stating they would be less likely to purchase any produce – organic or conventionally grown. “For over two decades the authors of this list have inaccurately disparaged healthy and safe fruits and veggies to the detriment of consumers,” Thorne says. “Since a farmer’s first consumer is his or her own family, providing safe and wholesome food is always their priority. Consumers should be reassured by the farmers’ commitment to food safety and government reports that verify that safety year after year.” Among the additional USDA/FDA findings:

Pesticide residues pose no risk of concern for infants and children.

The results provide consumers confidence that the products they buy for their families are safe and wholesome.

Further, a peer reviewed study found that EWG’s suggested substitution of organic forms of produce for conventional forms did not result in any decrease in risk because residues on conventional produce are so minute, if present at all. The same study states that EWG did not follow any established scientific procedures in developing their list. There are decades of peer-reviewed nutrition studies which show the benefits of eating a diet rich in fruits and veggies on health, Thorne explains.

These studies were largely conducted using conventionally grown produce. Thorne adds that health experts universally agree that a plant rich diet is important for everyone, but especially for children, pregnant women or those wishing to become pregnant. “What I tell women routinely is all the data suggests you want to increase your intake (of fruits and vegetables) during pregnancy and for that matter before you even become pregnant to help optimize your chance of having a healthy child,” says Dr. Carl Keen,

Professor of Nutrition at the University of California, Davis whose research focuses on the influence of the maternal diet on the risk for pregnancy complications. For those struggling with infertility, A 2018 study in human reproduction found females under 35 undergoing in vitro fertilization had a 65 to 68 percemt increased chance of success with a stronger adherence to the Mediterranean diet, which emphasizes eating lots of fruits and veggies each day.

Further illustrating how low pesticide residues are, if present at all, an analysis by a toxicologist with the University of California’s Personal Chemical Exposure Program found that a child could literally eat hundreds to thousands of servings of a fruit or vegetable in a day and still not have any effects from pesticide residues. “For strawberries, a child could eat 181 servings or 1,448 strawberries in a day and still not have any effects from pesticide residues,” Thorne says. For consumers who may still have concerns, they should simply wash their fruits and vegetables. According to the FDA, you can reduce and often eliminate residues, if they are present at all, on fresh fruits and vegetables simply by washing. To learn more about the safety of all fruits and vegetables visitsafefruitsandveggies.com (Twitter and Facebook).

The Alliance for Food and Farming is a non-profit organization formed in 1989 which represents organic and conventional farmers and farms of all sizes. Alliance contributors are limited to farmers of fruits and vegetables, companies that sell, market or ship fruits and vegetables or organizations that represent produce farmers. Our mission is to deliver credible information about the safety of fruits and vegetables. The Alliance does not engage in any lobbying activities, nor do we accept any money or support from the pesticide industry.

A gift from the Alliance for Food and Farming (AFF) to the Illinois Institute of Technology, Center for Nutrition Research helped fund the research published in the peer review journal, Nutrition Today. However, the AFF was uninvolved in any facet of the study nor were we made aware of the study findings until after the paper was peer reviewed and accepted by the journal.

Based on new information, CDC is expanding its warning to consumers to cover all types of romaine lettuce from the Yuma, Arizona growing region due to E. coli. This warning now includes whole heads and hearts of romaine lettuce, in addition to chopped romaine and salads and salad mixes containing romaine.

Do not buy or eat romaine lettuce at a grocery store or restaurant unless you can confirm it is not from the Yuma, Arizona, growing region.

Unless the source of the product is known, consumers anywhere in the United States who have any store-bought romaine lettuce at home should not eat it and should throw it away, even if some of it was eaten and no one has gotten sick. Product labels often do not identify growing regions; so, throw out any romaine lettuce if you’re uncertain about where it was grown. This includes whole heads and hearts of romaine, chopped romaine, and salads and salad mixes containing romaine lettuce. If you do not know if the lettuce is romaine, do not eat it and throw it away.

Restaurants and retailers should not serve or sell any romaine lettuce from the Yuma growing region.

The expanded warning is based on information from newly reported illnesses in Alaska. Ill people in Alaska reported eating lettuce from whole heads of romaine lettuce from the Yuma growing region.

Highlights

Information collected to date indicates that romaine lettuce from the Yuma growing region could be contaminated with E. coliO157:H7 and could make people sick.

At this time, no common grower, supplier, distributor, or brand has been identified.

Do not buy or eat romaine lettuce at a grocery store or restaurant unless you can confirm it is not from the Yuma growing region.

Unless the source of the product is known, consumers anywhere in the United States who have any store-bought romaine lettuce at home should not eat it and should throw it away, even if some of it was eaten and no one has gotten sick. Product labels often do not identify growing regions; so, throw out any romaine lettuce if you’re uncertain about where it was grown. This includes whole heads and hearts of romaine, chopped romaine, and salads and salad mixes containing romaine lettuce. If you do not know if the lettuce is romaine, do not eat it and throw it away.

Restaurants and retailers should not serve or sell any romaine lettuce from the Yuma growing region. This includes whole heads and hearts of romaine, chopped romaine, and salads and salad mixes containing romaine lettuce.

Restaurants and retailers should ask their suppliers about the source of their romaine lettuce.

CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration are investigating a multistate outbreak of Shiga toxin-producing Escherichia coli O157:H7 (E. coliO157:H7) infections.

53 people infected with the outbreak strain of E. coli O157:H7 have been reported from 16 states.

31 people have been hospitalized, including five people who have developed a type of kidney failure called hemolytic uremic syndrome.

No deaths have been reported.

This investigation is ongoing, and CDC will provide updates when more information is available.

April 20, 2018

Investigation Update

State and local health officials in Alaska interviewed ill people at a correctional facility in that state to ask about the foods they ate and other exposures before they became ill. Ill people reported eating romaine lettuce. Traceback investigations show that the lettuce ill people ate came from whole heads of romaine lettuce from the Yuma growing region.

The new information from the investigation in Alaska along with other information collected to date indicates that romaine lettuce from the Yuma growing region could be contaminated with E. coliO157:H7 and could make people sick. Read CDC’s advice to consumers, restaurants, and retailers.

This investigation is ongoing, and CDC will provide more information as it becomes available. The new Alaska cases will be included in the next case count update; they are not reflected on the epi curve and map for this posting.

WESTLAKE VILLAGE, Calif. — Powerful news for families fighting the good fight of nutrition in the home: Super Hero help is on the way.

Starting March 1, Black Panther, Captain America, Black Widow and other Avengers will team-up on new products to help moms, dads and all citizens win more of their daily battles to adopt a healthier lifestyle including a diet rich in fresh fruits and vegetables. The program continues through April 30, right before the epic release of Marvel’s Avengers: Infinity War on May 4.

“Powering the Hero Within” is an eight-week healthy-eating alliance between Dole and Marvel that combines original Marvel character-inspired recipes and healthy eating tips with character images on millions of DOLE® Bananas and Pineapples in U.S and Canadian supermarkets continent wide.

Weary meal planners will find relief in the form of 30 original Dole fruit and vegetable recipes directly inspired by Black Panther, Captain America, Iron Man, Hulk, Black Widow and Thor. Created by Dole Chef Mark Allison and registered dieticians at the Dole Nutrition Institute (DNI), each recipe links to the powers and personalities of the character – from “Liberty Banana Sushi” for Captain America, “T’Challa Teriyaki Kabobs” for Black Panther and “Mighty Mini-BLT Bites” for Thor to “Power Punch Smoothie” for Hulk,“Stark Industries Banana Pie Oatmeal” for Iron Man and “Widow Bite Spider Rolls” for Black Widow.

“Dole is taking its cue from the Marvel Universe to honor some of the biggest superheroes of all – the moms, dads, grandparents, teachers, coaches and others committed to making the home a healthier place,” said Bil Goldfield, director of corporate communications for Dole. “Since we know that getting kids to eat healthy can often seem like a hero-sized challenge, we’re arming those on the front lines with the reinforcements they need to change family eating habits one great-tasting healthy snack, entrée or dessert at a time.”

In addition to those iconic Marvel characters featured on DOLE produce, the program includes a dedicated Dole microsite offering recipes, character details and a celebration of the healthy-living collaboration between Dole and Marvel.

For recipes and other information about “Powering the Hero Within,” go to www.dole.com/Marvel.

About Dole Food Company, Inc.

Dole Food Company, Inc., is one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables. Dole is an industry leader in many of the products it sells, as well as in nutrition education and research.

About Marvel

Marvel Entertainment, LLC, a wholly-owned subsidiary of The Walt Disney Company, is one of the world’s most prominent character-based entertainment companies, built on a proven library of more than 8,000 characters featured in a variety of media over seventy-five years. Marvel utilizes its character franchises in entertainment, licensing and publishing.

A new peer-reviewed study published in the International Journal of Epidemiology found that if we consumed diets higher in fruits and vegetables, an estimated 5.6 and 7.8 million premature deaths worldwide could be prevented. Further the study concludes:

Fruit and vegetable intakes were associated with reduced risk of cardiovascular disease, cancer and all-cause mortality. These results support public health recommendations to increase fruit and vegetable intake for the prevention of cardiovascular disease, cancer, and premature mortality.

This study is yet another example of the decades of nutritional research that overwhelmingly show the benefits of all genders and all age groups eating more fruits and veggies for better health and a longer life. For children, specifically, there are also numerous studies that show the benefits of fruit and veggie consumption on cognitive health too as their young brains develop.

Ironically this study was published at the same time that the Centers for Disease Control released a new report which showed only one in 10 Americans are eating enough fruits and vegetables each day.

While there are often cited reasons that we aren’t eating enough fruits and veggies, it is becoming quite clear that public health initiatives to increase consumption are being undermined by groups who use fear to promote eating only certain types of produce grown in certain ways. This fear-based messaging used by these groups often disparages the more affordable and accessible produce available to most Americans and may result in low income consumers being less likely to purchase any produce organically or conventionally grown, according to perry-reviewed studies.

But, at the AFF we believe supporting consumer choice also promotes increased consumption. Whether you prefer organic, conventional or local produce or if you like to shop at warehouse stores, traditional grocery stores, farmer’s markets or via online home delivery services, these are all good choices. Just choose what’s best for you and your family and be confident knowing that the right choice is always to eat more fruits and veggies.

And, now there is yet another new study that shows the dramatic impact fruits and vegetables can have on health and longevity. Millions can live longer, healthier lives simply by eating more apples or spinach or strawberries or pears or broccoli. Listen to the science, it supports your choice whenever you eat a fruit or veggie.

A new peer-reviewed study published in the International Journal of Epidemiology found that by eating more fruits and veggies, an estimated 5.6 and 7.8 million premature deaths worldwide could be prevented. Further the study concludes:

Fruit and vegetable intakes were associated with reduced risk of cardiovascular disease, cancer and all-cause mortality. These results support public health recommendations to increase fruit and vegetable intake for the prevention of cardiovascular disease, cancer, and premature mortality.

This study is yet another example of the decades of nutritional research that overwhelmingly show the benefits of all genders and all age groups eating more fruits and veggies for better health and a longer life. For children, specifically, there are also numerous studies showing the benefits of fruit and veggie consumption on cognitive health too as their young brains develop.

Ironically this study was published at the same time that the Centers for Disease Control released a new report which showed only only one in 10 Americans are eating enough fruits and veggies each day.

While there are often cited reasons that we aren’t eating enough fruits and veggies, it is becoming quite clear public health initiatives to increase consumption are being undermined by groups who use fear to promote eating only certain types of produce grown in certain ways. This fear-based messaging used by these groups often disparages the more affordable and accessible produce available to most Americans and may result in low income consumers being less likely to purchase any produce — organically or conventionally grown.

But, at the AFF we believe supporting consumer choice also promotes increased consumption. Whether you prefer organic, conventional or local produce or if you like to shop at warehouse stores, traditional grocery stores, farmers markets or via online home delivery services – these are all good choices. Just choose what is best for you and your family and be confident knowing that the right choice is always to eat more fruits and veggies.

And, now there is yet another new study that shows the dramatic impact fruits and veggies can have on health and longevity. Millions can live longer, healthier lives simply by eating more apples or spinach or strawberries or pears or broccoli. Listen to the science – it supports your choice whenever you eat a fruit or veggie.

Raw broccoli sprouts, a rich source of potential cancer-fighting compounds, have become a popular health food in recent years. But conventional heat treatment used to kill bacteria on produce can reduce levels of the broccoli sprouts’ helpful phytochemicals. Now researchers report in the Journal of Agricultural and Food Chemistry that high-pressure processing could wipe out harmful bacteria while maintaining high concentrations of its health-promoting ingredients.

Research has found broccoli sprouts contain anywhere from 10 to 100 times more glucosinolates than their mature counterparts. Glucosinolates are the main compounds in broccoli and sprouts that are transformed into isothiocyanates when chopped or chewed. Studies suggest isothiocyanates have anti-cancer and anti-inflammatory activity. To help prevent bacterial contamination, the sprouts can be heated, but high temperatures can affect the conversion of glucosinolates to isothiocyanates. So Volker Bohm and colleagues wanted to explore an alternative method for getting rid of broccoli sprouts’ microbial contamination.

The researchers treated sprouts with high pressure, a method that is sometimes used to ensure the safety of seeds, fruits and vegetables while preserving heat-sensitive nutrients. Results showed that processing broccoli sprouts at 400 to 600 megapascals increased the amount of glucosinolates that turned into isothiocyanates. Up to 85 percent of glucosinolates were converted under high-pressure processing, boosting the plants’ potential health-promoting compounds. The rate of conversion for mild heat treatment at 60 degrees Celsius was 69 percent. Isothiocyanate content in boiled samples were undetectable or not quantifiable. Thus, the researchers say high pressure could be a preferred method over heating for processing broccoli sprouts.

Funding was provided by Ohio State University for the research.

Chicory

By Amiel Stanick, Bon Apetit

A crisp, leafy salad is a miraculous thing: It lends satisfying bulk to a light meal and bright balance to a heavy one. It seems like just yesterday chefs of every stripe were obsessing over alt-Caesars, crunchy piles of Little Gem, and reinvented wedges. But this year it’s definitely a family of hardy, pleasantly bitter, multihued lettuces that are having their moment in the salad spotlight. Some varieties, like escarole and radicchio, feel familiar; others, like boutiquey speckled Castelfranco and finger-spindly Tardivo, look fantastically exotic.

One of the biggest selling points of chicories is their hardiness. They taste sturdy, they feel sturdy, meaning you can treat them aggressively, says chef Jake Nemmers of Flora Bar in NYC. They want lots of salt and acid and fat. They are dying to be seasoned.  Not only does that mean that chicories play nice with more intense salad elements such as salty cheese, nuts, and fruit, but also that they’ll hold up over the course of a long, lazy meal much better than more delicate lettuces.

Deliciousness aside, chicories are also a win visually, an Instagram-age slam dunk. “They’re just so beautiful,” J.J. Proville, chef of Seattle’s Our Sin. Whether you’re a chef or a home cook, a chicory salad with all those incredible hues of purple and white and green is going to impress. It’s a lot more interesting than iceberg.  Proville recommends mixing up different varieties for maximum visual and textural impact.

According to a new study issued by the Centers for Disease Control, consumption of fruits and vegetables continues to be stagnant with only one in 10 Americans eating enough on a daily basis. You may not have heard about the CDC announcement because this is yet another government report that surprisingly received little media coverage.

The CDC report, which broke out groups of Americans by state, income, race and gender, found some subgroups were even less likely to eat enough produce. Men, young adults and people living in poverty all had especially low rates of fruit and vegetable intake.

“The study confirms years of data demonstrating that Americans do not eat their veggies,”  said Marion Nestle, a professor of nutrition and food studies at New York University, in The Guardian. Assuming this result is close to reality, it suggests the need for taking much stronger action to make it easier and cheaper to eat fruits and vegetables.

The very fact that the CDC examines fruit and veggie consumption itself should be an indicator of its vital importance to our health. But here are some facts to remind everyone why produce is the only food group health experts agree we should eat more of every day for better health and a longer life.

20,000 cancer cases could be prevented each year if only half of all Americans increased their consumption of a fruit or veggie by a single serving every day.

Research shows the benefit of increased consumption on fetal health. One study showed that pregnant women who eat a diet rich in fruits, veggies, nuts, legumes, whole grains and fish can reduce the risk of heart defects in their baby, sometimes by as much as 37%.

Numerous studies illustrate the benefits of fruits and veggies on cognitive development. One recent study found that children who ate more fruits and veggies scored much higher in multiple areas on standardized academic tests.

Unfortunately, as two peer reviewed studies are showing, misinformation carried by activist groups about the safety of the more affordable (cheaper) and accessible (easier) fruits and veggies may be contributing to this trend of stagnating consumption. In one of the studies, researchers found misleading messaging which inaccurately describes certain fruits and vegetables as having  pesticide residues results in low income shoppers reporting that they would be less likely to purchase any fruits and vegetables, organic or conventional.

In light of the CDC consumption statistics and peer reviewed research showing the potential effect of fear-based messaging, isn’t it time for activist groups to change their strategy from one of disparagement to encouragement? Just think what activists could do if they spent their time and considerable resources, including using their celebrity spokespersons, to encourage consumption instead of disparaging produce that has been proven safe but is also the most affordable and accessible to the majority of Americans. What a benefit that could be to public health.

Idaho Falls, ID — With a perpetual buzz surrounding how to respond to millennial and Gen Z needs, it seems one of today’s key generations often is overlooked in the retail world of the silents.

Shaped early by the Great Depression and WWII , and today, by smaller households and older age “this generations has a waste not, want not attitude and demand for quality, simplicity and traditional values, are apparent in their behaviors and attitudes toward produce shopping. These insights were revealed in the recent Barriers to Purchase (BTP) study, which surveyed 4,000 produce shoppers nationwide, evenly split among millennial, Generation X, baby boomer and silent generations.

Unlike their younger counterparts, silent are ages 72-89 and aren’t as swayed by the rise of new food trends and technologies and to a degree price. Yet, they embody strong preferences (arguably more so than millennials) toward the what, where, when, why and how, of produce planning, shopping and eating.

The silent generation is fascinating, as the factors influencing their produce-selection process are truly representative of life stages and experiences and “perhaps to a greater degree than other generations,”  said Cara Ammon, principal of Beacon Research Solutions, BTP co-administer. “They were raised to stretch their dollars the furthest, so they want the greatest return on their investments, as it relates to quality and shelf life. They live in smaller households and are averse to waste, therefore leaning toward smaller packages and bulk. And, they want to extend their years, so health and nutrition weigh heavily in their purchasing decisions.”

BARRIERS & MOTIVATORS

Indeed, of all generations, silents are most turned off by the top overarching barriers to produce purchasing , price, quality, spoiling, variety not available and package size too large.

Silents, unsurprisingly, take a traditional approach to mapping their produce shopping, as they are most likely to use circular ads/store flyers; and least likely to use all other planning resources, especiallyfood/recipe websites, social media, blogs and TV. That said, they also are more inclined than other generations to not plan their produce purchases.

Regardless, once they are ready to shop, silents are prone to buying fruits and veggies in a supermarket/grocery store, mass merchandiser or discount grocery store.

USAGE

Silents tend to stick to traditional meal occasions when eating produce, and particularly dinner for vegetables and an evening snack for fruits. Similarly, they are least likely to eat fruits and vegetables as a morning/afternoon snack or for lunch.

And, don’t expect to find silents in the kitchen longer than necessary, as they are most likely to prepare heat-and-eat meals and avoid cooking; though, they prefer to eat at home more frequently than other generations.

INDIANAPOLIS — The Produce Mom®, a passionate advocate for the fresh produce industry lead by Lori Taylor, announces a rebrand and name change to The Produce Moms.

What started five years ago, as a blog and consumer brand of the Indianapolis Fruit Company, has evolved into an educational media brand that is owned, authored and lead by Taylor. Under her leadership, The Produce Mom has grown in its aspiration and aims to serve three specific audiences: moms, children and school professionals with inspirational content and action-oriented materials that are ultimately geared to increasing the consumption of fresh produce in America.

“I believe that if we are going to change the way America eats and establish a preference for fresh produce, we have to start at the source and build a community of moms, children and school professionals that want to see positive change. This community of Produce Moms will be comprised of the people that will ultimately lead and shape change in their local homes, schools and communities,D” said Lori Taylor, CEO of The Produce Moms. “We intend to provide our community of Produce Moms with access to educative content on a regular basis, as we have done for the past two years. In addition, it is my goal to provide tools and turnkey solutions that The Produce Moms’ army can access and use to shape change in their own communities around the country.”

Working as the sole-source provider of a grant awarded to the state of Indiana by the USDA Team Nutrition program, The Produce Mom has led a two-year crusade across the state hosting special events at schools geared to introduce students to fresh produce varieties and encourage foodservice professionals to choose fresh form fruits and vegetables. The grant project continues for the next year and includes the publication of a national digital curriculum and continuing education program for school foodservice professionals in all 50 states. “The work that Lori and her team have conducted in K12 schools over the past two years has been transformational. I’m grateful to be a part of this movement as we’ve witnessed first-hand how children react positively to healthier food choices by making it exciting, available and delicious,” said Chef Todd Fisher, celebrated culinary veteran and spokesperson for Duda Farm Fresh Foods. “Through public-private partnership between the USDA and Duda Farm Fresh Foods, I had the great opportunity to collaborate with The Produce Moms and educate over 200 school foodservice professionals.”

Earlier this year, school foodservice professionals in the Midwest attended three days of live training, focused on culinary skills training, Smarter Lunchrooms strategies, and recipe development to promote the under-consumed vegetable subcategories. The live training impacted over 1 billion annual school meals, and was only possible through the support of The Produce Moms, Duda and the USDA.

The work being conducted by The Produce Moms is work that will ultimately benefit the fresh produce industry as a result of increased consumption and demand of the products that are grown and distributed by producers in our industry. In addition, The Produce Moms provides fresh produce brands with the opportunity to reach consumers in a way that is purposeful and puts fresh fruit and vegetable products at the forefront. A plethora of fresh produce brands have been partners, supporters and advocates of The Produce Mom since its inception.

The Produce Moms provides Wada Farms with an engaged and evolving resource for on-trend marketing discussions, both with The Produce Moms consumer community, and the other well-respected brands of The Produce Moms and â Family of Partners,” said Kevin Stanger, president of Wada Farms. “Wada Farms believes in The Produce Moms and has benefitted greatly from our two-year association with the brand.”

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California avocados are dropping from the trees because of triple digit temperatures that have been common since early July....Meanwhile, imports of Chilean mandarins have increased nearly five-fold during the past six years. Read full story →

Historically, the produce industry gives truck transportation and trucking rates little thought, unless they are having a problem getting their product loaded, or rates are on the rise. Well, both are happening. Read full story →